Zucchini Lasagna with Ground Turkey

3 cups Fresh Tomato Sauce

3 medium zucchini, cut into ¼ “ lengthwise strips

8 oz. spinach (you can use frozen spinach)

1 Tablespoon Lemon Juice

½ Teaspoon Salt

½ lb. All white meat ground turkey or ground chicken

¾ cup chopped onion or leeks

1 Teaspoon Italian Seasoning

Pre-heat the oven to 350 degrees.  Oil an 8 x 8 baking dish and spread a ¼ cup of tomato sauce over the bottom of the dish.  Arrange 1/3 of the zucchini strips over the sauce.  Steam the spinach in boiling water for 3 minutes, or until wilted.  Drain in a colander, gently pressing with a large spoon to remove excess water.  Chop spinach.  Place on top of zucchini and season with lemon juice and salt. Top with 2-3 Tablespoons of sauce.  Arrange another layer of zucchini on top of the spinach.  In a large non-stick pan, cook the turkey or chicken and onions for 7 minutes or just until it is no longer pink.  Drain off fat.  Season with salt and Italian seasoning.  Arrange over zucchini and top with 2-3 Tablespoons of sauce.  Add the rest of the zucchini.  Pour in the rest of the sauce spreading to cover.  Bake for 40 minutes until the top is brown and the sauce is bubbly.  Cut into large squares.

Serves: 4